"Roquefort" Quotes from Famous Books
 ... plunge them into boiling water, then quickly rub off the glazed outer skin, drop peppers into cold water until crisp. Cut a slice from the stem ends, remove seeds and veins, then cut in thread like rings.) Serve with French Dressing, to which add one tablespoon Roquefort cheese. Blend ...
— Fifty-Two Sunday Dinners - A Book of Recipes • Elizabeth O. Hiller
... milk, cream, butter, fresh cottage cheese. fermented cheeses, as American, Swiss, Holland and DeBrie, should be used sparingly. The stronger cheeses like Camembert and Roquefort should not ...
— Nature Cure • Henry Lindlahr
... wealth of description you have at your tongue's end," cried Janice, still in a gale of laughter. "A face like Roquefort cheese with a figure like ...
— Janice Day, The Young Homemaker • Helen Beecher Long
... Jura heights, Kneaded by august hands of Carmelites, Stamped with the mitre of a proud abbess. Flowered with the perfumes of the grass of Bresse, From hollow Holland, from the Vosges, from Brie, From Roquefort, Gorgonzola, Italy! Bless them, good Lord! Bless Stilton's royal fare, Red Cheshire, and ...
— The Complete Book of Cheese • Robert Carlton Brown
... Mr. Wedgwood refers G. truejen, betruegen, and this would carry with it our English trick (Prov. tric, in Diez, Fr. triche). In our opinion he is wrong, doubly wrong, inasmuch as we think he has confounded two widely different roots. He has taken his O. Fr. forms from Roquefort (Gloss. Rom. I. 411,) but has omitted one of his definitions, coque qui enveloope le grain, that is, the husk, or hull. Mr. Wedgwood might perhaps found an argument on this in support of our old friend Rac and his relation to huskiness; but it seems to us one of those trifles, the turned ...
— Atlantic Monthly Volume 6, No. 34, August, 1860 • Various
... "That's right," Roquefort said. "I mean, all these people. And Dr. Schinsake. I remember once, I went to a circus, ...
— Charley de Milo • Laurence Mark Janifer AKA Larry M. Harris
... outer skin, drop peppers into cold water until crisp. Cut a slice from the stem ends, remove seeds and veins, then cut in thread like rings.) Serve with French Dressing, to which add one tablespoon Roquefort cheese. Blend well before ...
— Fifty-Two Sunday Dinners - A Book of Recipes • Elizabeth O. Hiller |
